Red Mullet with Deep Fried Miso Aubergines

This Red Mullet with Deep Fried Miso Aubergines is a lovely way to serve this amazing, meaty fish. The miso sauce is made with white miso paste, caster sugar, sake and mirin and is delicate and sweet.

Ingredients

  • 2 red mullets, gutted, filleted and pin boned
  • 15ml olive oil
  • Salt and pepper
  • 4 baby aubergine, sliced lengthways
  • Vegetable oil to fry
For the miso sauce:
  • 200g white miso paste
  • 150g caster sugar
  • 70ml sake
  • 70ml mirin
To serve:
  • Lime wedges
  • Micro herbs

Method

Heat a grill to high.

Heat a fryer to 180°C.

Drizzle the olive oil onto a baking tray, season the flesh side of fish fillets and place them flesh side down on the tray. Drizzle with more oil, season the skins, then grill for 2 to 3 minutes.

To make the sauce add the mirin and sake to a pan over a medium heat and bring to the boil. Add the white miso paste and whisk it into the liquid then add the sugar. Return to the boil while mixing so everything is thoroughly combined, and simmer for approximately ten minutes until the sauce turns dark and rich in colour.  Remove from the heat.

Meanwhile place the aubergines into the deep fat fryer for approximately 2 – 3 minutes until the skins begin to turn crispy and flesh is golden. Remove, place on a paper lined plate and season with sea salt.

To serve, lay the aubergines onto serving plates, spoon over the sauce and top with the red mullet. Garnish with lime wedges and herbs.

 

Ingredients

  • 2 red mullets, gutted, filleted and pin boned
  • 15ml olive oil
  • Salt and pepper
  • 4 baby aubergine, sliced lengthways
  • Vegetable oil to fry
For the miso sauce:
  • 200g white miso paste
  • 150g caster sugar
  • 70ml sake
  • 70ml mirin
To serve:
  • Lime wedges
  • Micro herbs

Method

Heat a grill to high.

Heat a fryer to 180°C.

Drizzle the olive oil onto a baking tray, season the flesh side of fish fillets and place them flesh side down on the tray. Drizzle with more oil, season the skins, then grill for 2 to 3 minutes.

To make the sauce add the mirin and sake to a pan over a medium heat and bring to the boil. Add the white miso paste and whisk it into the liquid then add the sugar. Return to the boil while mixing so everything is thoroughly combined, and simmer for approximately ten minutes until the sauce turns dark and rich in colour.  Remove from the heat.

Meanwhile place the aubergines into the deep fat fryer for approximately 2 – 3 minutes until the skins begin to turn crispy and flesh is golden. Remove, place on a paper lined plate and season with sea salt.

To serve, lay the aubergines onto serving plates, spoon over the sauce and top with the red mullet. Garnish with lime wedges and herbs.